Caprese Mac And Cheese

• 2 cups grape tomatoes, halved
• 4 teaspoons extra-virgin olive oil, divided
• 6 ounces uncooked penne
• 2 teaspoons minced garlic
• 5 teaspoons all-purpose flour
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
• 1/2 cup torn fresh basil leaves
• Cooking spray
• 3 tablespoons panko
• 1/8 teaspoon crushed red pepper
• Small basil leaves (optional)

1. Preheat broiler to high.
2. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.
3. Cook pasta in a large saucepan according to package directions, omit-ting salt and fat. Drain. Return pasta to pan.
4. Heat a small saucepan over medium heat. Add -remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.

grape tomatoes, extravirgin olive oil, penne, garlic, flour, milk, kosher salt, freshly ground black pepper, mozzarella cheese, parmesan cheese, basil, cooking spray, panko, red pepper, basil

Taken from www.myrecipes.com/recipe/caprese-mac-cheese (may not work)